I love this dish so much and it’s really a quick eat.
You can make shrimp and grits, chicken and grits, but my favorite is andouille sausage and grits.
If you can’t find andouille sausage any smokey sausage would work.
The secret key to this recipe is to take your time stirring those grits.
You need the grits to pop open and that only happens by stirring low and slow.
Grit making is an art form. Regardless if you use quick cooking grits or old fashioned long cooking grits, BOTH grits need to be cooked low and slow.
The secret key to this recipe is to take your time stirring those grits. You need the grits to pop open and that only happens by stirring low and slow.
Grit making is an art form.
Regardless if you use quick cooking grits or old fashioned long cooking grits, BOTH grits need to be cooked low and slow.
I know the quick cooking box says 5 minutes but people, they lie, lol! Please don’t serve grits after five minutes because they will be, well gritty, and not in a good way.
Also, season that grit water otherwise you will spend all day trying to get flavor into already cooked grits.
Well, that’s today’s grit lesson.
Look at how good this dish looks and it takes less than 30 minutes to prepare.
- 2 lbs. of extra large shrimp, peeled, deveined
- 1 lb. Andouille Sausage, sliced on the diagonal 1/2 inch
- 1 1/2 tbsp. creole seasoning
- 1/2 tbsp. garlic powder
- 1/2 tbsp. onion powder
- 2 tsp. black pepper
- 2 tsp. dried thyme
- 2 tsp. smoked paprika
- 1 stick of butter
- 2 tbsp. extra virgin olive oil
- 2 stalks celery, chopped
- 1 jalapeno, diced
- 1 bell pepper, diced
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 c. grits
- 1 c. water
- 1 c. milk
- 1 c. beef or chicken broth, low sodium + extra to thin grits as they cook
- 1 stick of butter
- 1 c. sharp cheddar cheese, grated
- 1 tsp. creole seasoning
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- In a large pot bring all liquids to boil, add butter and seasonings.
- Slowly stir in grits while whisking nonstop for about two minutes.
- Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
- Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed.
- To prepare the shrimp, peel and devein shrimp, season with all the spices and set aside.
- In a large saute pan add butter and olive oil over medium high heat, add all the vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 minute more.
- Add andouille sausage and saute about 10-15 minutes, until browned. Add shrimp and cook about 3-4 minutes are until no longer pink.
- Serve on top of hot grits and enjoy!